This Raspberry Mocha is rich, chocolatey, and has just the right pop of fruity tartness from real raspberries. It tastes like a chocolate truffle and a raspberry latte had a fancy little baby—and it’s way easier to make than it sounds. I make this when I want something extra cozy, but still kind of fun.
Why I Love This Recipe
I made this on a rainy afternoon when I couldn’t pick between hot chocolate and coffee—and had some leftover raspberries in the fridge. It only took one sip to know this one was going in my regular rotation.
- It’s rich like hot chocolate but with a caffeine boost
- The raspberry flavor cuts through the sweetness just right
- You can use fresh or frozen berries
- Feels like something you’d get at a coffee shop
- It’s ready in 10 minutes
Servings & Cook Time
Makes: 1 mocha
Time: 10 minutes
What You’ll Need
- ¼ cup fresh raspberries
- 1 tablespoon granulated sugar
- 1 teaspoon cocoa powder
- ½ teaspoon vanilla extract
- ¾ cup milk (whole or oat works great)
- ¼ cup strong brewed coffee or 1 shot espresso
- 1 tablespoon chocolate syrup (plus more for topping)
- 2 tablespoons whipped cream (optional)
- Crushed freeze-dried raspberries (optional for topping)
Tools You’ll Need
- Small saucepan
- Spoon
- Fine mesh strainer (optional)
- Mug
- Milk frother or whisk
Pro Tips
- Use a mesh strainer if you don’t like raspberry seeds
- Froth the milk separately for that foamy top
- Add extra cocoa if you want a more chocolatey flavor
- A little drizzle of chocolate on top makes it feel extra special
- Don’t skip the vanilla—it brings the flavors together
Substitutions & Variations
- Use frozen raspberries—just thaw them first
- Swap cocoa powder with a piece of dark chocolate
- Use decaf coffee if you want it late at night
- Add a pinch of cinnamon for a twist
- Use coconut milk for a tropical flavor vibe
Make Ahead Tips
- Make the raspberry-chocolate base ahead and store in the fridge for up to 2 days
- Brew your coffee in advance and chill it if you want an iced version
Let’s Make It
Step 1: Cook the Raspberries
Add ¼ cup fresh raspberries and 1 tablespoon sugar to a small saucepan over low heat. Stir and mash gently as it cooks for 3–4 minutes until soft and juicy.
Step 2: Add Cocoa and Vanilla
Stir in 1 teaspoon cocoa powder and ½ teaspoon vanilla extract. Mix until smooth and combined, letting the mixture thicken slightly.
Step 3: Strain (Optional)
If you don’t want seeds, pour the mixture through a fine mesh strainer into a clean bowl or mug. Press with a spoon to get all the syrup out.
Step 4: Heat and Froth Milk
Heat ¾ cup milk in a small saucepan until hot but not boiling. Froth with a whisk or frother until light and foamy.
Step 5: Combine Raspberry Syrup, Coffee, and Chocolate
In your mug, add the raspberry-cocoa syrup, ¼ cup strong brewed coffee, and 1 tablespoon chocolate syrup. Stir to combine.
Step 6: Add Milk
Pour the hot frothed milk into the mug and gently stir. You should see light pink and brown tones blending together.
Step 7: Top and Serve
Top with whipped cream, a drizzle of chocolate syrup, and a pinch of crushed freeze-dried raspberries if using.
Leftovers & Storage
- Best enjoyed fresh
- You can store leftover raspberry syrup in the fridge for 2 days
- Reheat gently and add fresh milk
Macros (Estimated Per Serving)
Calories: 210
Protein: 5g
Fat: 7g
Carbs: 32g
Sugar: 25g
Why This Recipe Works (Quick Science)
- The sugar draws moisture from the raspberries, breaking them down fast
- Cocoa powder blends better when added to warm liquid
- Frothed milk adds air for a creamy, light texture on top
- Coffee deepens the chocolate flavor and balances the tartness of the raspberry
Common Mistakes
- Using too much cocoa – It can overpower the raspberry
- Not cooking raspberries long enough – The syrup will be watery
- Boiling the milk – Makes it taste cooked and ruins the froth
- Skipping the stir – Layers won’t mix properly
What to Serve With
- Chocolate chip scones
- Raspberry muffins
- Almond biscotti
- A slice of pound cake
FAQ
Can I use frozen raspberries?
Yes—just thaw them first.
Do I have to strain it?
Nope! If you’re okay with seeds, skip the straining.
Is it good iced?
Definitely! Chill the syrup and coffee, then pour over ice with cold milk.
Final Thoughts
This raspberry mocha is sweet, warm, and a little fancy without being hard to make. Whether it’s a rainy afternoon or a weekend treat, it’ll hit the spot every time. Try it out and let me know how it went—or what twist you put on it!
